Rinse the rice until the water runs clear, cover with 1000 g cold water and soak for at least 4 hours.

Ingredients

• 300 gRice, white, glutinous, unenriched, uncooked
• 210 gBeverages, water, tap, drinking
• 2,290 gBeverages, water, tap, drinking not counted – removed
• 400 gCoconut milk, used in cooking
• 100 gSugars, granulated
• 4 gSalt, table
• 100 gCoconut milk, used in cooking
• 1 gSalt, table
• 5 gRice flour, white, unenriched
• 600 gMangos, raw
• 12 gMung beans, mature seeds, raw

Method

1. Rinse the rice until the water runs clear, cover with 1000 g cold water and soak for at least 4 hours.
2. Drain the rice, spread it in a steamer lined with a damp cloth and steam over boiling water for 25 minutes, turning it halfway.
3. Heat 400 g coconut milk with 100 g sugar and 4 g salt to 80 °C until the sugar dissolves; do not boil.
4. Transfer the hot rice to a bowl, pour over the sweet coconut milk, stir and leave covered for 20 minutes to absorb.
5. Whisk 100 g coconut milk with the rice flour and 1 g salt and cook for 3 minutes, stirring, until thickened.
6. Toast the mung beans in a dry pan for 4 minutes until golden.
7. Peel the mangoes, cut the flesh from the stone and slice.
8. Put about 166 g rice and 100 g mango on each plate, pour about 17 g sauce over the rice and sprinkle with 2 g mung beans.